How to leach vegetables.

For Potatoes, Sweet Potatoes, Carrots, Beets, Winter Squash, and Rutabagas:

1. Peel and place the vegetable in cold water so they won’t darken.
2. Slice vegetable 1/8 inch thick.
3. Rinse in warm water for a few seconds.
4. Soak for a minimum of two hours in warm water. Use ten times the amount of water to the amount of vegetables. If soaking longer, change the water every four hours.
5. Rinse under warm water again for a few seconds.
6. Cook vegetable with five times the amount of water to the amount of vegetable.